More Recipes

My mom introduced me to Larabars. I instantly loved the fact that they only have 2 to 5 ingredients (dates being the main ingredient and it just so happens we have dates at our house at all times. For dessert, for our rice, for salads, bread, muffins, granola etc.) and they are so tasty. But, they are kind of pricey. So my solution... make millions of them at home in my new food processor that I 

bought with my airmiles.

Does this look grody? Food pictures are tricky. But I promise these were 

tasty basty (as Charlie would say).

Few ingredients = healthy. Craisins and Dates and Peanuts. Thats all. Here is the link for the recipe.

Roll. Wrap. Done. Easy. Tasty. Healthy.

I made mine in mini sizes for the kids.

We also made one with dates, dried cherries and coconut. Woah good. 

P.S. My mom took my little Jacob to DQ yesterday and here's what Jared told me about Jacob's reaction to fast food, "He seriously picked up the chicken, licked it, dropped it and said, I want yogurt." 

Thats my boy :0)

He's not the only one either. I made cabbage soup today with quinoa (by the way it was sooo good. recipe below) and my kids were begging me for raw cabbage. Its a treat to them. That is not normal, I know. Here's the recipe though:

Quinoa Vegetable Soup

Ingredients

         1 tablespoon vegetable oil ( I used grape seed oil)

         2/3 cup quinoa (I used 1 cup)

         1 carrot, diced (I used a few)

         1 stalk celery, diced (I used sauteed zucchini with fresh ginger instead)

         1/2 onion, finely chopped (1 onion)

         1/2 green bell pepper, seeded and chopped (I used red)

         2 cloves garlic, crushed (I used one)

         2 (15 ounce) cans chicken broth

         3 1/2 cups water

         2 large tomatoes, finely chopped (no tomatoes in mine)

         1/4 head cabbage, chopped (half a cabbage)

         salt and pepper to taste

(I added basil, rosemary and fennel)

         1/4 cup chopped fresh parsley, for garnish

Directions

Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.